Chicken Parmesan STUFFED Meatballs

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mozzarella chicken meatballs

Chicken parm is hands down one of my all-time favorite dishes for an easy weeknight feast. Recently, my neighborhood market has been tempting me with sale after sale on ground chicken. Combine that with a recent late-night adventure where I made mozzarella cheese from scratch, and boom—inspiration hit me like a lightning bolt!

The crowning glory of traditional chicken parmesan, when whipped up with a bit of finesse, is its one-pan wonder status. My twist on this classic, chicken parmesan stuffed meatballs, steps it up a notch with just an extra bowl needed to blend the ground chicken with an array of herbs and spices. Yet, fear not, as we’re still keeping the dish delightfully simple with only one pan needed for cooking!

bake chicken meatballs

Here’s What You Need

  • Ground chicken: The base of the meatballs, providing a leaner alternative to beef or pork.
  • Fresh mozzarella: Adds a creamy, melty core to each meatball for a surprise burst of cheese.
  • Mozzarella, shredded: Used as a topping to create a gooey, golden crust on the meatballs.
  • Panko breadcrumbs: Helps bind the meatballs together while adding a light, airy texture.
  • Parmesan cheese: Infuses the meatballs and topping with a nutty, salty depth of flavor.
  • Egg: Acts as a binder, holding the meatball ingredients together during cooking.
  • Fresh parsley: Adds fresh, herbaceous notes to the meatballs and serves as a garnish.
  • Basil: Contributes sweet and peppery flavors, enhancing the tomato sauce.
  • Oregano: Offers earthy, slightly bitter tones, complementing the Italian seasoning profile.
  • Diced tomatoes: Provides texture and a rich, acidic base for the sauce.
  • Tomato sauce: Adds smoothness and depth to the sauce, enveloping the meatballs.
  • Tomato paste: Concentrates the tomato flavor, thickening and enriching the sauce.
  • Olive oil: Used for searing the meatballs, adding flavor and preventing sticking.
  • Salt & pepper: Seasonings that enhance and balance all the flavors in the dish.
  • Cooked fettuccine noodles: Serves as a hearty base, soaking up the sauce and complementing the meatballs.
chicken meatballs in sauce

Let’s Cook

First up, grab a large bowl. We’re going to mix our ground chicken with panko breadcrumbs, finely grated Parmesan cheese, chopped fresh parsley, and one whisked egg. This combo is the secret to our meatballs’ success—keeping them juicy, flavorful, and ready to hold onto that mozzarella surprise inside. Speaking of mozzarella, now’s the time to cut it into ½-inch cubes if you haven’t already.

Meatball Assembly

Now for the fun part—let’s get our hands dirty. Take about three to four tablespoons of our chicken mixture and flatten it out a bit in your hand. Place a cube of mozzarella right in the center, then gently wrap the chicken around the cheese, rolling it into a neat ball. Make sure the cheese is fully encased; we don’t want any of that goodness escaping during cooking!

Browning the Meatballs

Heat up a tablespoon of olive oil in an oven-safe skillet over high heat. We’re going to brown our meatballs on all sides. This step isn’t just for looks; it adds a fantastic depth of flavor. Once they’re golden all around, take them out of the skillet and set them aside for a moment. Don’t clean that skillet—we need those tasty bits for the sauce.

Sauce It Up

In the same skillet, pour in diced tomatoes, tomato sauce, tomato paste, and then sprinkle in our basil and oregano. Give everything a good stir and let it bubble up nicely. This is where all the flavors start to meld together. Season with salt and pepper to taste. Then, gently place the meatballs back into the sauce.

Cheesy Topping

Here’s where we take it over the top—sprinkle half of your shredded mozzarella over the meatballs and sauce. We’re about to bake this in the oven at 400°F for fifteen minutes, so preheat your oven if you haven’t already. This is going to get the cheese all melty and start to bring everything together.

Broil for Perfection

After baking, top the meatballs with the rest of the shredded mozzarella and pop them under the broiler for about five minutes. Keep an eye on them! We’re looking for golden, bubbly perfection here. Once you’ve achieved that, pull them out and get ready to garnish.

mozzarella stuffed meatballs

Serve It Up

Now, just sprinkle some fresh parsley and a bit more Parmesan on top for that chef’s kiss finish. Whether you’ve got your fettuccine ready to go or you prefer to stick a toothpick in these bad boys and call it an appetizer, you’re in for a treat. Grab a fork (or a toothpick) and dive in.

easy chicken meatballs

Tips for Perfect Chicken Parmesan Stuffed Meatballs

  • Choosing your chicken: Opt for ground chicken that’s not too lean for juicier meatballs. A little bit of fat adds flavor and moisture.
  • Cheese matters: Fresh mozzarella is key for that delightful cheese pull. If using mozzarella balls, ensure they’re well-drained to avoid excess moisture in the meatballs.
  • Browning is crucial: Don’t rush the searing process. A good sear on the meatballs adds depth of flavor and texture.
  • Gentle mixing: Mix your meatball ingredients until just combined. Overworking the mixture can lead to tough meatballs.
  • Sauce consistency: If your sauce seems too thick after adding the meatballs back to the skillet, add a splash of water or broth to adjust.
  • Cheese topping: Be generous with the shredded mozzarella on top for a beautifully melted and browned finish. Broiling at the end helps achieve this without overcooking the meatballs.
  • Serving suggestions: While fettuccine is a great choice, these meatballs are versatile enough to pair with any pasta. Experiment with spaghetti, linguine, or even a bed of creamy polenta for a delightful twist.
chicken stuffed mozzarella meatballs

The combination of homemade mozzarella, ground chicken, and a sauce that sings with just the right amount of herbs hits the spot every time. It’s the kind of meal that brings everyone to the table, eager for that first cheesy reveal. Remember, the best part about cooking is making it your own, so don’t be afraid to tweak the herbs or cheese to suit your taste. Now, grab your apron and get rolling because these meatballs aren’t going to make themselves. Enjoy, and as always, keep those taste buds curious!

mozzarella chicken meatballs

Chicken Parmesan STUFFED Meatballs

The Starving Chef
Enjoy these chicken parmesan stuffed meatballs filled with homemade mozzarella for a perfect weeknight dinner.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American, Meatballs
Servings 20 meatballs



  • 16 oz ground chicken
  • 16 oz fresh mozzarella or mozzarella cheese cubes
  • 1 cup mozzarella shredded
  • ½ cup panko
  • ¼ cup Parmesan cheese finely grate + more for topping
  • 1 egg whisked
  • 3 tablespoons fresh parsley finely chopped + more for topping
  • 1 teaspoon basil chopped
  • 1 teaspoon oregano
  • 2 cups diced tomatoes
  • 1 cup tomato sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • cooked fettucine noodles for serving


  • In a large bowl, mix together the ground chicken, panko breadcrumbs, Parmesan cheese, parsley, and whisked egg until completely combined. Cut the mozzarella into ½-inch-sized cubes. Take about three or four tablespoons of the chicken mixture and wrap it around individual pieces of cheese. Roll into balls so that the cheese is in the center of the meatball.
  • Heat the oil in an oven-safe skillet over high heat. Sear the chicken meatballs on all sides until golden brown. Remove from the skillet and set aside. Without cleaning the skillet, pour in the diced tomatoes, tomato sauce, tomato paste, basil, and oregano. Stir everything together and bring to a bubble. Season with salt and pepper, then return the meatballs to the sauce.
  • Spread half of the shredded mozzarella over the top of the meatballs and sauce. Bake for fifteen minutes at 400°F. While the meatballs bake, cook the fettuccine according to the instructions on the package.
  • Sprinkle the remaining shredded mozzarella over the meatballs and broil for five minutes, until golden brown and bubbling. Garnish with additional parsley and Parmesan cheese, as desired. Serve on a bed of your favorite noodles or enjoy as an appetizer with toothpicks.
Keyword chicken, meatballs, mozzarella
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